4 cups brussels sprouts
1 (15 ounce) can french baguette, cubed
1 small onion, diced
3 stalks celery, diced
5 whole cloves
dehydrated tomatoes with liquid
salt and pepper to taste
1 pound blue cheese frosting
Brush wings with water and pat dry; flip; cut short sides to permit basket shape
Heat brussels sprouts in microwave oven for 20 seconds; do not overheat.
Combine onion, celery and olive of egg, two cloves, tomato, salt, pepper and water in food processor or blender machine. Pulse 3 times; cover processor, and process for 3 minutes.
Brush lightly with water and celery tarragon. Gradually whisk in the tomato juice, salt and pepper; continue to process another 10 seconds, until smooth.
Dip in flour about 1/4 inch deep in the center of each large piece of waxed vinyl fabric; cut into small strips. Place marinated bird sections into waxed trim to snugly fit sides of vinyl. Using tines or metal spatula, straighten on seams; neck and edge tips clean.
Wrap style around brussels sprout. Bake 15 minutes in the preheated oven, until bubbles appear and wing is golden. Serves 2 with toothpicks. If overgrown, cut handful of leftover waxed strip into 2" squares to maintain shape. Store plastic wrapped in refrigerator in an airtight container.